Updated: Mar 12
Pork Liver in Palenta Juice
A wonderful meal with palenta and liver. This time we will not dip it in milk, but we will cut it into fillets of medium thickness, then it will go directly into the hot oil. Fantastic taste gives a juice that's very easy to prepare. The dish is delicious and goes irresistibly with palenta-corn flour. Follow recipe.
Ingredients: easy, total time 45 min, 4 persons
650 g of pork liver cut into medium fillets
1 large onion, finely chopped
salt and pepper to taste
1 flat tsp flour
100 ml oil
150 ml of water
For Palenta - Corn flour:
800 ml of water
160 g of corn flour
1 and 1/2 teaspoon of salt
2 Tablespoons oil
Liver in Polenta Juice
Prepare all the ingredients above. First prepare the palenta-corn flour and then the livers so that they do not get cold.
Pour water into a small pot, add salt and oil. Wait for it to boil over a moderately low heat.
When the water has boiled, reduce the heat, pour the corn flour in a small stream and stir constantly. Stir until the mixture remains thick enough, cook for about 5-7 minutes, turn off the heat, pour the mixture into a bowl that you have previously moistened with water. Place on a table to cool slightly. After that, do the livers.
Pour the oil into a larger pan and wait for it to heat up well over a medium heat.
Season the livers with salt and season with Vegeta dry seasoning.
Put the seasoned liver fillets in hot oil and fry on all sides and prick them a little with a fork. Bake until golden brown, then take them out and place on a shallower plate.
When you have finished roasting the liver, put the chopped onion in the same oil to brown it a little, add 70 ml of water to the onion mixture.
While the onion is simmering, mix the flour with 100 ml of water without lumps, after 2 minutes, put the flour mixture in the pan, mix well, if necessary, add a little water. After 1–2 minutes, add all the livers back to the pan and stir, if necessary add a little water, cook for about 5 minutes. Turn off the heat and cover the pan.
Serve the liver in a plate, pour the palenta and pour the juice over the palenta.
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